Clean and wash the Red Snapper carefully. Cut a space six inches square on the surface of the upper side of the Fish, and carefully remove the skin within the enclosed space. Then lard this space closely with very fine larding needles, and fill in with spice, bay leaf, thyme and clove, all minced very fine. Rub thoroughly; inside and outside with salt. Make a good stuffing by taking one dozen oysters,
Take one large tablespoonful of butter, one large chopped onion, one sprig of thyme and one of bay leaf. Brown the onions and butter, being careful not to burn, and put in three large tomatoes. Add the chopped herbs, brown and add the pint of oyster liquor, which has been heated while blanching the oysters. (Blanching means to place the oysters on the fire in their own water and heat thoroughly without boiling.) Season the sauce with pepper and salt to taste. Put the Fish in the dish in which it is to be served, and garnish with the oysters, placing them over the fish and mingling between about a half can of mushrooms. After garnishing the Fish nicely, pour the sauce over all and set in the oven a few minutes longer and serve hot.